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Stews

Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.

This is classic winter comfort food – it’s easy to throw together and will make the house smell wonderful as it simmers, and the warm spices make it a welcome alternative to an everyday beef stew. It’s not exactly a weeknight dish since it has to simmer for a bit, but a pot is great on Friday and it’s even better over the next couple days of the weekend. Feel free to throw in some extra veggies like carrots or chopped spinach!

Aloo gosht (Urdu: آلو گوشت‎) is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton, in a stew-like shorba gravy. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.

Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.

Chilli Verde (chili verde or green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chillies.

This is a rich and spicy chicken stew perfect for the end of a cold winter day, and it doesn’t take long to cook. If you’ve never used chocolate in a stew or casserole you’ll be pleasantly surprised by the depth and warmth of the meal.

This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.